gingerbread cake with cookie butter frosting.

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I have been wanting to make this cake since I saw it posted here. I thought it would be perfect for the holidays, but the timing didn’t work out. I ended up making it for book club and it got devoured. Its a perfect little snack cake – not too sweet – and topped with melted cookie butter. (aka biscoff spread, trader joes speculoos cookie butter).

makes 1- 8×8-inch cake
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup earth balance, melted and cooled
3/4 cup granulated sugar
Egg replacer for two eggs
3/4 cup molasses
3/4 cup hot water
2 teaspoons pure vanilla extract

1 cup cookie butter spread

Preheat oven to 350 degrees.  Grease an 8×8-inch square baking pan.  Set aside.

In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cardamom, baking powder, and salt.  In a medium bowl, whisk together melted earth balance, sugar, egg replacer, and molasses.  Whisk until smooth and well combined.  Add the hot water and vanilla and stir to incorporate.

Add the wet ingredients all at once to the dry ingredients.  Stir to combine.  Pour into the prepared pan.  Bake for 30 to 35 minutes, or until toothpick inserted in the center of the cake comes out clean.  Allow to cool in the pan for 2o minutes before frosting.

When cake has cooled, but is still just warm to the touch, gently spread with cookie butter.  Be gentle, as to not tear the cake.  The cookie butter will begin to melt against the warm cake as it is spread.

Place cake in the fridge to set the cookie butter for about 30 minutes before serving.

pumpkin biscoff cookies.


As if pumpkin oatmeal cookies werent enough…I found a way to make them better. This recipe, which adds biscoff spread (or Trader Joes Cookie butter).
I brought these to work and they were gone in no time.

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon salt
4 tablespoons earth balance at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup pumpkin puree
1/3 cup Biscoff Spread, or Trader Joe’s cookie butter
1 1/2 tspn egg replacer, mixed with 2 T warm water
1 teaspoon vanilla extract
1 1/2 cups old fashioned oats


1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

3. In the bowl of a stand mixer, add the earth balance and sugars. Beat until creamy and smooth, about 3 minutes. Add the pumpkin and Biscoff spread and mix until combined. Add the egg replacer and vanilla extract and beat until smooth.

4. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the oats.

5. Form the cookie dough into rounded tablespoons and place them 2 inches apart on the baking sheet. Bake for 10-12 minutes or until cookies are golden and just firm around the edges. Let the cookies cool on the baking sheet for 5 minutes and then remove with a spatula onto a cooling rack.

176. cookie butter waffles

These were the waffles I intended to make last week, but was out of cookie butter. I used this recipe; I didn’t modify it at all. These turned out good, but I think I’ll add more cookie butter next time.

172. cookie butter shake.

Don’t let this boring photo fool you. THIS SHAKE IS DELICIOUS.

If you haven’t tried trader joes cookie butter yet, you need to. Or if you haven’t tried it, save yourself and NEVER touch it. But you will be missing out. This stuff is AMAZING. I haven’t done a ton with it yet, but I have dipped dark chocolate squares in it, ate it right off the spoon and smeared it on apples.

Tonight I put it in a shake and it blew my mind.

1 cup soy ice cream (vanilla)
1 banana (not frozen)
1 T cookie butter
1/2 cup vanilla almond milk